Blood Orange Oatmeal Cookies

Blood Orange Oatmeal Cookies

There’s a certain fascination with a blood orange. Ordinary on the outside, the inside is like Andy Warhol pop art, bloody red and otherworldly. They thrive in cooler weather so they’re in season right now and it’s worth seeking them out. It’s a sweet and less acidic orange, great for snacking or the main ingredient in these showstopper blood orange oatmeal cookies.

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Panzanella Salad with Burrata

Panzanella Salad with Burrata

Panzanella salad with burrata and fresh produce are a natural fit. The salad, a classic from Tuscany is a simple compilation of seasonal vegetables and stale bread, which soaks up the veggie juices along with good quality olive oil and vinegar. SHC prefers using toasted fresh bread since the bread is such a prominent ingredient. It just doesn’t seem logical to eat it in a fresh salad after its prime (save your stale bread for breadcrumbs). The addition of burrata, a richer version of mozzarella thanks to the addition of fresh cream makes it a showstopper.

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Slow-Roasted Ribs

Slow-Roasted Ribs

Recently I was driving when I heard a recipe on the radio. It went something like, “These slow-roasted ribs are the best ribs ever, it’s an old family recipe and the ribs are cooked in sauerkraut for 4 hours”. I was doubtful but intrigued. So, I made the recipe and I made it again and again until I got it just right. The ribs cook “all day” in the oven, low and slow until the meat falls off the bone. The sauerkraut not only acts as a tenderizer, but it caramelizes as it cooks intensifying the flavor.  With just two ingredients, it’s hardly a recipe, but the unlikely combo is spectacular and the credit goes to my nameless fellow home cook on the radio.

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Clam Linguine with Chorizo

Clam Linguine with Chorizo

Memorial Day and the launch to summer are only a week away, and what’s a better kickoff than a big bowl of clam linguine with chorizo? Add sausage to the mix and you might find with just one more ingredient you’ll have a completely different dish and a quite popular one. Any smoked or cured sausage will do such as kielbasa, Andouille or chorizo because they’re cooked and ready to go right out of the package. They each have different ingredient combos and flavor profiles but the convenience along with their assertive flavors really are a home cook’s best friend. SHC likes chorizo, which gives the dish a kick and just the right balance to the sweet littleneck clams.

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Scallion Pesto Crusted Chicken

Scallion Pesto Crusted Chicken

If you happen to be reading this and you’re a mom, then scallion pesto crusted chicken is for you. In fact, it’s so easy anyone can make it. Hint: anyone except mom on Mother’s Day. Pesto, on more than a few occasions has literally saved dinner in this kitchen mainly because it’s made in a food processor in all of 30 seconds flat. Slather it on chicken and bake for dinner in no time. Hear that kids?

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Risotto with Crispy Prosciutto

Risotto with Crispy Prosciutto

Secrets of a Home Cook may be jumping the gun on local farm stands here in the northeast, but that doesn’t mean we can’t get recipe ready for summer! Supermarkets are brimming with the first signs of local produce even if local is California asparagus and Georgia onions. The point is, as the weather warms up it gets easier to find all kinds of vibrant produce. So, toss a bunch of veggies into freshly made risotto with a bit of crispy prosciutto for a pop of flavor and you’ll be all set for warm weather cooking. The best part is risotto with crispy prosciutto makes the veggies AOK for the pickiest eaters.

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Crab Cakes with Romesco

Crab Cakes with Romesco

It’s an unlikely pair but a natural one: All-American crab cakes with romesco, a traditional Spanish sauce of roasted red peppers, garlic, almonds and spices. SHC breaks with tradition by adding smoked paprika – to enhance the charred smoky flavors of the veggies. All in all it’s a winner with freshly made crab cakes as well as on a sandwich or a mix-in with scrambled eggs or with chips as a dip. Easy to whip up and versatile, you might even add it to your summer recipe rotation.

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Toffee Matzo Crunch

Toffee Matzo Crunch

If you think matzo is nothing but a flat cracker that pops up this time of year during Passover, think again. Matzo is so much more. You’d be hard pressed to find a tastier cracker to slather butter all over and the best part is the 8-inch crispy square means you only need to eat one to be extremely satisfied. But, it’s also the key ingredient in salted toffee matzo crunch and once you try it, you’ll wish matzo were sold year ‘round. So seize the day and make a batch until the matzos gone until next year.

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Glazed Apricot Mustard Salami

Glazed Apricot Mustard Salami

It seems this time of year, there’s always a reason to feed a crowd. Glazed apricot mustard salami packs a sweet and savory punch and with just three ingredients, minimal prep and do-ahead, it’s hardly even a recipe. But, the result is a crowd pleaser whatever the occasion: Easter, Passover or even a team dinner. Coming up with an appetizer for a crowd is one more thing you can cross off your to-do list.

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Haloumi, Farro, Zucchini Bowl

Haloumi, Farro, Zucchini Bowl

Healthy and comfort food are words that don’t always go together. But this recipe; haloumi,farro, zucchini bowl combines whole grains with tangy cheese and fresh zucchini all in one bowl. Haloumi, farro, zucchini bowl is also a great option if you pack your lunch because it’s just as tasty warm or cold and a total do-ahead. No worries if you want to swap ingredients too. Any whole grain will do such as quinoa or couscous and if you can’t find haloumi cheese try feta. 

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